Almond cream cake
By VicentaLakin
Today, we make an almond butter cake, a fragrance, fragrance almond slices, impregnable cream, sweet and unsatisfied cakes, and the lightness of the entrance like clouds。
Recipe Recommendations
- eggs of 5
- milk 60 grams
- vegetable oil 50 grams
- low-gluten flour 65 grams
- lemon juice appropriate amount
- white granulated sugar 75 grams
- light cream 200 grams
- almond slices appropriate amount
- sweetening
- baking
- an hour
- senior
Steps for Almond cream cake
1
Five eggs, the egg-cleaning and the yolk stand aside. Remember that there's no yolk in the egg-clean, or it won't be easy to get out。
2
Five egg yolks, 60 grams of milk and 50 grams of vegetable oil, in turn, were added to the mix and evenly replaced。
3
SCAN LOW-BANDED FLOUR 65 GRAMS, EVENLY MIXED BY Z FONT。
4
BLENDING TO A NON-PARTICLE-SLIDING STATE, Z-TYPE MIXING PREVENTS THE FACE FROM SPASMING。
5
Five eggs and a proper lemonade。
6
White sugar, 50 grams, added three times to the egg cleaner hair, each in three states, i.e., rough, bubbly and thin。
7
It's enough to mention the elastic little hook on the egg-beater。
8
One third of the protein paste is added to the yolk paste, which is evenly mixed with a tangled-and-mixed hand。
9
And all of it in the protein paste。
10
It continues to mix evenly by cutting and flipping。
11
a 28x28cm grill was prepared in advance, with oil paper on it and a one-time roll of paste from a height of 30 cm。
12
Scratch the tablets and lift them to drop the two-square grill and remove the big bubbles。
13
The oven at 160°C is preheated 10 minutes in advance, so that the temperature is even, and it is roasted 22-25 minutes in the oven。
14
When it's baked, it's taken out, it's to shock the heat in the cake and it's put on the cooler。
15
Almond tablets are suitable, and they're in the oven, 180°C for 4-6 minutes。
16
Seeing the almond tablet slightly turns yellow, you can take it out for cold。
17
When the whole cake is cold, a sheet of oil is put on the surface and turned it off。
18
Cut off the untidy four sides。
19
Then split into two pieces of bread equal in size。
20
Light cream, 200 grams, white sugar, 25 grams, with an electric omelet。
21
Send to a more rigid 9 distribution bubble。
22
It folds like a cake layer of cream。
23
Put the cream on the surface。
24
And finally put on ready almonds。
25
Cut it into a little long strip and load it。
26
ALMOND CREAM CAKE, FINISH O
27
The fragrance and flimsy apricot, the impregnated cream, the sweet, the plume of cake。
28
The lightness of the entrance is like a cloud。Almond cream cake Make Tips
If you want salt cream, you can add 60 grams of salt-free butter and 2 grams of sea salt to the raw cream. This will be done by fully softening 60 grams of salt-free butter, adding 25 grams of white sugar and 2 grams of sea salt, passing it to a smooth-sliding state with an electric egg-pumper, 200 grams of room-temperature light cream, evenly distributed five to six times, bearing in mind that each time it passes to a fully integrated smooth-sliding state, the cream is lightened, or too much is separated from the water. (Note: Cream cream should be brought out in advance so that it warms back to room temperature, otherwise the butter will sew